Gnocchi with Spinach and Walnuts

Gnocchi with Spinach and Walnuts


  • 1.5 tablespoons olive oil
  • 0.3333 cups walnuts
  • 1 small brown onion
  • 0.33333 cups currants
  • 2 cloves garlic
  • 120g baby spinach leaves
  • 0.25 cups vegetable stock, reduced salt
  • 625g fresh potato gnocchi


  1. Heat 1 teaspoon oil in a non-stick frying pan over medium heat. Add chopped walnuts and cook, stirring often, until golden. Transfer to a plate. Set aside
  2. Add remaining oil to pan
  3. Add finely chopped onion and saute for 3 minutes or until tender
  4. Add currants and crushed garlic
  5. Cook, stirring often, for 1-2 minutes until currants are plump
  6. Add spinach and stock. Gently toss until spinach begins to wilt
  7. Meanwhile, cook gnocchi, following instructions on the packet, until al dente
  8. Drain gnocchi and immediately return to the pan. Add spinach mixture and walnuts. Gently toss and serve

Per Serving:

Energy (kJ) 1720
Protein (g) 9
Fat, total (g) 16
Saturated (g) 2
Carbohydrate (g) 55
Sodium (mg) 145